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Preparation:
Slice the eggplant and zuchinni into thin slices. Drizzle with olive oil, and sautee or gill until golden brown. For the tzatziki dressing, cut the cucumbers into small dice. Salt them, and place on a stainer, leave overnight in the refrigerator with a bowl underneath. Next day, wash lightly with water, dry, and mix with garlic, lime juice, salt, pepper, and chopped mint. Assemble the salad with the rest of the ingredients, and serve the sauce on the side.
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